Thursday, March 21, 2013

Game Changer

Every once and awhile, a recipe enters your life and changes you forever.

This happens to be one of them.

S'more Pie entered my life one wintry night a few months ago when my dear friend Amy made it for our community group. It was love at first bite.
This is Amy. 

But somehow, the recipe got lost in my recipe folder in my gmail inbox. (I can't recommend enough how crucial it is to have a recipe folder in your gmail inbox. Or maybe this is what Pinterest does? You pin the recipes you like? I would be lost forever on that site.) So it wasn't until this week that I unearthed its glory once more. And it was perfect timing, since it was a friend's birthday last night. It's not like you need a reason to bake... like ever.... but why not celebrate something???
Fear the fluff. 
Here is what you need:

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups flour
3/4 cup graham cracker crumbs (you can buy the crumbs, but it's fresher/better/more fun to crush up your own graham crackers)
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars
1 1/2 cups marshmallow creme/fluff (not melted marshmallows. 1 (7oz) container is enough)

And here is what you do: 
  • Pre-heat oven to 350. Cream together butter and sugars in a big bowl. Beat in the egg and vanilla. In a separate bowl, stir together the flour, crumbs, baking powder, and salt. Pour the flour mixture into the sugar mixture. 
  • Side note: I have a beautiful Kitchen-Aid stand mixer from my lovely friend Claire, buuuut it's hard to clean so 99% of my baking is done with a spatula and the strength of my arm. As was the case here. 
  • Anyway, once your dough is made, separate it into two halves. Press half of the dough into a GREASED pie plate. Use your hands - they work so much better than a spatula. You'll have just enough to cover the bottom and go up the sides. 
  • Then, break your chocolate bars and arrange them evenly in one layer over the dough. You want to cover as much of the dough as you can. 
  • Next, scoop out the marshmallow fluff with a spatula and drop in big globs all over the chocolate. THIS CAN GET STICKY. But it's ok. It works out. Just do your best to cover as much of the chocolate layer as you can. 
  • Last, put your remaining half of the dough on top of the fluff. To do this, I flattened the dough on a cutting board and then sort of just patched it all over the top of the pie little-by-little. If your dough is sticking to the cutting board, sprinkle the board with a bit of flour. I didn't do this but it probably would help since the dough is sticky. 
  • Bake at 350 for about 25 minutes, but I would start watching it around 18 minutes or so as ovens vary so much. The top should be golden brown and crusty when done. The fluff kind of goes crazy and expands a lot, but it deflates again while it cools. You technically could serve this hot, but I think it would hold together better if you let it cool nearly all the way before serving. 

Birthday surprises. Love them!

One last note about the recipe -- if you are serving the pie to more than 10 people, I would probably double the recipe, and make it in a cake pan instead of a pie plate. The original recipe I followed (found here) is actually for S'more bars, but I think S'more pie is more fun.

S'more pie? Yes please.

Now remember, it is eternally more important to feed your soul instead of your belly. Don't get me wrong, food is pretty high on a lot of people's life-happiness list, but.... it's definitely temporal, if you know what I mean. "Don’t you see that whatever enters the mouth goes into the stomach and then out of the body?" Why yes, this makes sense. Therefore, so as to not neglect your soul, this is from Eric Metaxas' Bonhoeffer, which I have been wanting to read for ages and have finally started:

"I believe that the Bible alone is the answer to all our questions, and that we need only to ask repeatedly and a little humbly, in order to receive this answer.... Of course, it is also possible to read the Bible like any other book, that is to say from the point of view of textual criticism, etc., there is nothing to be said against that. Only that that is not the method which will reveal to us the heart of the Bible, but only the surface, just as we do not grasp the words of someone we love by taking them to bits, but by simply receiving them, so that for days they go on lingering in our minds, simply because they are the words of a person we love; and just as these words reveal more and more of the person who said them as we go on, like Mary, "pondering them in our heart," so it will be with the words of the Bible. Only if we will venture to enter the words of the Bible, as though in them this God were speaking to us who loves us and does not will to leave us alone with our questions, only so shall we learn to rejoice in the Bible..."

Merry baking and merry Good Book reading. It's food for your soul.

1 comment:

  1. CB. Spoke right to my soul. God's word is great Goodness.

    - sems :)